Salmon And Scallops With Martini Sauce

With all that is going on in New York, New Jersey,  Maryland, and the other states along the eastern seaboard that are so drastically being affected by hurricane Sandy, it made me think of what a great bustling city that New York is. During  the times that I have visited, I’m always fascinated with the diverse assortment of people of vast ethnic groups and of course all of that wonderful cuisine. My heart and prayers go out to all of those affected by Hurricane Sandy. May they have a speedy recovery. I look forward to visiting the “city that never sleeps” very soon. 

In any event, this made me think of a few drinks specifically–the Manhattan, and of course the classic martini–those sophisticated drinks of New Yorkers–and how they might play in a sauce for salmon.  I recall some years ago, the Manhattan was my cocktail preference, and on occasion the martini. Why not try a Martini Sauce with similar ingredients. The olives and capers and such a nice briny note. I love capers!

Served with plain white, buttery rice

The sea scallops were succulent


4 (6 ounce ) salmon fillets,

Salt and pepper

Chopped fresh parsley

2 Tbsp olive oil

1 Tbsp Capers (save half to garnish with)

Several scallops **optional**

Martini Sauce:

1 Tbsp minced shallot                                                  1/2 cup heavy cream

1/4 cup gin                                                                       2 tsp butter

1/4 cup dry vermouth                                                 6 pimiento-stuffed green olives, slice into rings

1 tsp chopped whole juniper berries                     Fresh lemon juice

1 tsp dried or brined green peppercorns            Salt and pepper


For the Martini Sauce–place the shallots, gin, vermouth, juniper berries, 1/2 of the capers, and green peppercorns in a small sauce pan and bring to a boil. Lower the heat and simmer until reduced to about 3 tablespoons liquid. Add the cream and reduce to 1/4 cup. Strain and return the liquid to the sauce pan (you can discard the solids or keep for texture and garnish). Whisk in the butter, then add the olives and season to taste with the lemon juice, salt and a little pepper. Cover and keep warm while preparing the salmon.

Season the salmon with salt and pepper and cook as desired–grilled, broiled, etc. I chose to saute it with the olive oil. So I heated the olive oil in a large non-stick skillet and sautéed the salmon fillets for about 3 minutes on each side. Increase the time according to the level of doneness  that you desire. Season the scallops with salt and pepper and give them a nice pan-sear. Remove to your serving  platter, spoon on the Martini Sauce and serve with rice or new potatoes if you prefer.

I absolutely must have something green with every meal, so I seasoned some brussel sprouts with salt, pepper, and tossed them with olive oil, then oven roasted them at 400 for about 20 minutes

Of course I had to cap it all off with a nice Martini – Stirred, not shaken  🙂

1 1/2 oz. gin, 1/8 oz dry vermouth—Fill a mixing glass with ice, add the gin and vermouth, stir, strain into a martini glass and garnish with an olive

Salmon And Scallops With Martini Sauce 

1 Comment (+add yours?)

  1. James Hill
    Oct 30, 2012 @ 16:49:28

    Mmmmmmmm,Looks delicious sis,buti havent tried salmon before,boy youre the real deal.but i’ll take that delicious soul food u whipped up for starters,ha haaaaa.okay i’ll catch you later,gonna have to get your sites name i’m corny with computers.



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